Low Carb Zucchini Crackers
Elevate your snacking game with these irresistibly crispy and flavorful Low Carb Zucchini Crackers, a guilt-free alternative that’s perfect for dipping, pairing with cheese, or enjoying solo! Made with fresh zucchini, nutrient-rich almond flour, and an optional touch of Parmesan for extra savory goodness, these gluten-free and keto-friendly crackers are seasoned to perfection with garlic and onion powder for a delightful crunch. The preparation process ensures they turn out perfectly crisp, thanks to the key step of squeezing out extra zucchini moisture. A healthy, homemade snack that’s easy to whip up and ready in under an hour, these crackers are ideal for meal prep or entertaining guests.
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Recipe Information
Ingredients
- 1 large (about 300g) zucchini
- 1 cup almond flour
- 0.25 cup (grated, optional for extra flavor) parmesan cheese
- 1 large egg
- 0.5 teaspoon salt
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Grate the zucchini using a box grater or food processor. Transfer the grated zucchini to a clean kitchen towel and sprinkle with a pinch of salt. Let it sit for 10 minutes to draw out excess moisture.
Squeeze the zucchini tightly in the kitchen towel over the sink to remove as much liquid as possible. This step is crucial to ensure the crackers are crispy.
In a mixing bowl, combine the drained zucchini, almond flour, parmesan cheese (if using), egg, salt, garlic powder, onion powder, and black pepper. Mix well until a sticky dough forms.
Place the dough between two sheets of parchment paper and roll it out to a thin, even layer (about 1/8 inch thick). Remove the top sheet of parchment paper.
Use a knife or pizza cutter to score the dough into cracker-sized squares. This will make it easier to break them apart after baking.
Transfer the dough, along with the bottom sheet of parchment paper, onto the lined baking sheet.
Bake for 35-40 minutes, or until the crackers are golden brown and crisp. Keep an eye on them during the last 5 minutes to avoid burning.
Allow the crackers to cool completely on the baking sheet. Once cooled, break them apart along the scored lines.
Store the crackers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 4305 mg | 187% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 24.4 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 509 mg | 39% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 753 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
